Filling family favourites with a healthy twist

CAULIFLOWER PIZZA

(serves 2-3) Coconut oil, for greasing 480 g (1 lb 1 oz) cauliflower, blitzed in blender into ‘rice’ 1 egg Sea salt and black pepper 2 tsp Italian seasoning 1 tbsp gluten-free flour 1 tsp nutritional yeast flakes 1 tbsp pesto Roasted aubergines and peppers Preheat oven to 160 c/325 f/ Gas 3. Grease a baking sheet with coconut oil, then line with parchment paper and grease.

Steam cauliflower for three to four minutes — don’t let it go mushy — then put it in a tea towel and squeeze out excess water. Put in a bowl, add egg, seasoning, flour and yeast flakes and mix well, then spoon over lined baking sheet and spread out evenly. Bake for 40 minutes until crisp. to serve, spread over pesto and arrange roasted vegetables over the top.

CHICKEN NUGGETS WITH SALSA

(serves 2-3)

2 skinless chicken breasts, cubed 250 ml coconut milk 115 g coconut flour ½ tsp ground cumin ½ tsp turmeric powder ½ tsp ground coriander 75g desiccated coconut Pinch of salt 1 tbsp coconut oil, melted 4 large iceberg lettuce leaves SALSA: 1 avocado, stoned and cubed 1 mango, stoned and cubed 15 g fresh coriander, torn 1 red onion, peeled and diced 1 red chilli, finely diced 2 tbsp coconut aminos (similar to soy sauce) Put chicken in bowl with coconut milk and refrigerate for 30 minutes. Meanwhile, make mango salsa. Mix avocado, mango, coriander, onion and chilli in a bowl and pour over coconut aminos. Chill.

Put flour and spices in bowl and put desiccated coconut on a plate. roll chicken cubes in the spiced flour, then in desiccated coconut until coated, and put on a baking tray.

Pour coconut oil over chicken and bake for 15 minutes, or until golden and crispy.

to serve, put a spoonful of salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides and eat like a sandwich.

CELERIAC COTTAGE PIE

(serves 4) 1 onion, finely chopped 1 clove of garlic 1 carrot, grated 1 stick of celery, finely chopped 1 dsp coconut oil 500 g minced beef 1 tin chopped tomatoes Handful of mushrooms, chopped Handful of peas 150 ml vegetable stock ½ celeriac, cut into small cubes fry onion, garlic, carrot and celery in a little coconut oil until soft, then add mince and allow to brown. add tomatoes, mushrooms, peas and stock, and bubble for at least 20 minutes. Meanwhile, boil celeriac in water until soft (about ten minutes), then mash with a little oil. Spread cooked mince in an ovenproof dish, top with mashed celeriac and bake (at 180 c/350 f/gas mark 4) for ten minutes until golden on top.